Husband and wife team Damian and Florence Cusack have been operating this speciality bakery and café since 2006 - and while it is Florence, who looks after front of house, who is French and her Irish husband Damian who looks after production, it’s a very French operation.

Continental breads are used in sandwiches as well as being available to buy, and there’s a huge range of pastries - both sweet and savoury - cakes and gateaux.

Damian’s specialised training and years of experience in Dublin’s top French kitchens, such Restaurant Patrick Guilbaud and La Maison des Gourmets, shows in the dainty little party tartlets, gorgeous desserts and immaculately decorated cakes on offer.

But there’s a very down to earth side to this bakery too, with wheat free deserts and breads offered for coeliacs - and a very useful product for busy mums: frozen pizza dough.

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